Roasted Romanesco & Beets over Midnight Rice

with Creamy Miso Vinaigrette & Furikake Crunch

830 cals

40 mins

Description

Meet your veggie Valentine: few produce items are more visually striking than romanesco—with its spiralling turrets and luminous lime green colour, this fractal forest is the stuff of fairy tales. You’ll give this cauliflower cousin a Japanese accent with miso, rice vinegar and a furikake crumble of chopped pepitas in a sesame-nori seasoning. Construct this dish around colour, serving the roasted florets with wedges of yellow beet over purple rice and leafy greens, and you’ll create ambience on a plate.

Contains:

Eggs, Sesame, Soy

Ingredients

for 2 servings

(Double for 4 portions)

60g Baby spinach (or baby kale)
1 Scallion
225g Yellow beets
1 Bunch of chervil
1 Romanesco
60ml Mayonnaise
30ml Rice vinegar
25g Pepitas (pumpkin seeds)
150g Purple rice
15g Red miso paste
10g Flavoursome Furikake spice blend (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)

Nutrition

Total fat	45g
Saturated Fat	5g
Sodium	1050mg
Total carbs	89g
Sugar	20g
Protein	23g
Fibres	14g

Recipe Instructions

Step 1: Cook the rice

Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 26 to 30 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ½ the miso, ½ the rice vinegar and the spinach; stir to combine and set aside in a warm spot.

Step 2: Roast the vegetables

While the rice cooks, remove and discard the core of the romanesco; cut the head into small florets. Peel and slice the beets into ¼ inch wedges. On a lined sheet pan, toss the beets and romanesco with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Transfer the vegetables to a large bowl and set aside in a warm spot.

Step 3: Mise en place

Roughly chop the chervil leaves and stems. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a small bowl, make the vinaigrette by combining the mayonnaise, 2 tbsp water (double for 4 portions), and the remaining miso and rice vinegar; stir to combine thoroughly.

Step 4: Toast the pepitas

In a large pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Add the pepitas and remaining spice blend; toast, stirring frequently, 2 to 4 minutes, until golden brown and fragrant (be careful, the pepitas may pop as they toast). Transfer to a cutting board to cool. Once cool enough to handle, roughly chop the pepitas. Transfer to a small bowl.

Step 5: Dress the vegetables

To the bowl of vegetables, add ½ the chervil, ½ the vinaigrette and as much green top of scallion as you’d like. Toss well to combine.

Step 6: Finish & serve

To the pot of rice, add the white bottom of the scallion; stir to combine. Divide the finished rice between your plates. Top with the dressed vegetables. Drizzle with as much remaining vinaigrette as you’d like. Garnish with the pepitas and remaining chervil. Serve any remaining vinaigrette on the side. Bon appétit!